Ben Tish, the chef behind the success of London’s Salt Yard group, is leaving after 11 years to pursue a new solo venture.

He will be replaced as executive chef by Dan Sherlock, who has been head chef at Salt Yard’s Fitzrovia flagship for three years.

Salt Yard opened in 2005, offering what was then an innovative mix of Spanish and Italian tapas. Tish, who had previously worked with Jason Atherton and Stephen Terry, joined as head chef the following year, rising to become executive chef and then chef director as the group launched four further venues.

The other restaurants in the group are Dehesa off Carnaby Street, Opera Tavern in Covent Garden, Ember Yard in Soho and Veneta in the new St James’s Market behind Piccadilly Circus. The latest Harden’s Survey rates Ember Yard the highest, reporting that it has “moved up a notch”.

Salt Yard co-founder Simon Mullins paid tribute to Tish’s contribution to Salt Yard’s growth. “It has been a fantastic decade with Ben and we’re all very excited about his new venture.”

Tish has yet to reveal details of his next move.